2011/05/06

Feeling Rustic (Tourteau de Chevre)

Have we talked about my love-hate relationship with cakes made of cheese yet?  No?  I am sure have whined about my ongoing issues described my epic battles with cakes of cheese at least once or twice before...  Yeah - we don't always do so well together.


Maybe it's just the whole cream cheese thing.  Maybe it's Philadelphia's way of chiding me for having left and never come back...


Hence, I was eager to give a "cake of a different cheese" a try.  Goat cheese and I are good friends...


Does the goat cheese know that I am a country girl?  (Although, we do have more cows roaming around these neck of the woods than goats...)  And that you can take the girl out of the country, but you can't take the country out of the girl?  At least that's what my parents always told me....


So, I started out with extreme optimism on my chances for success...until I read the section about folding in egg whites (I always seem to have a technical crash somewhere around that time). 


Oh, the things we do in the name of food...  The territory we are willing to cover. 



Look Ma!  It is light and fluffy (just like a souffle).  I was expecting "the huge deflate" - but it was more like a gradual decline. 


Hmmm.  I wonder if they liked it? 



This post participates in French Fridays with Dorie.  Come check out how everyone else made out with their "cake of cheese". 

Happy Friday!

35 comments:

  1. Ciao Cher ! Your cake really has been a success in the making and enjoing !! Thanks for your visit

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  2. It's absolutely gorgeous! I love how high it was. I need to buy a smaller springform pan so I get that height next time!

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  3. Your pictures are great - I am glad that this was a successful recipe for you! I'm loving your blog - glad to have found it by joining in : )

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  4. I'm with Mardi...SO tall and poofy! Just gorgeous, Cher!

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  5. Your cake looks beautiful! I can just imagine how fluffy and delicious it was.

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  6. I feel your egg white anxiety! They make me nervous, too. There's too much room for error. They worked flawlessly this time, though. Phew! Your cake looks beautiful!

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  7. I liked the way your cake puffed up!

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  8. Cher your process photos are great! Way to go challenging your fear!

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  9. Great photos…beautiful Tourteau!! Loved the last photo where it looks so tall!

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  10. WOW! Your tourteau turned out perfectly! I had to pause at the folding-in-egg-whites, too. I ALWAYS overdo that. Sheesh. Must work on technique!

    Gorgeous photos and I'm sure it tasted just as good!

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  11. Oh, I'm laughing already! So sad that you and cream cheese are not on speaking terms!! However, you and Mr. Goat should consider nuptuals...you cake is gorgeous and I see that it was gobbled up without a second thought. Another enjoyable post, thanks Cher!

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  12. high five, right back at you! your cake turned out beautifully rustic. love it. the orange blossom water with the goat cheese was perfect.

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  13. Wow, I loved the way your cake puffed all the way up...it's so spectacular! I don't know why you worry about baking cheesecakes, yours look so gorgeous here and it didn't even crack or deflate visibly.

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  14. "Gradual decline", well said! I was surprise how long it took before the filling settled down.

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  15. I left cream cheese a long time ago! I much prefer ricotta and/or mascarpone cheesecakes, so I'm really anxious to try this one with goat cheese. I also like the fact you can go savory or sweet with this one, but it's not too sweet. Yours turned out gorgeous!

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  16. Look at how well that puffed up!! Looks gorgeous! I didn't get a puff ... it was flat, but it tasted good! :)

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  17. Hey, thanks for replying to my post. At least I am not alone any longer, lol. Your cake looks great, nice and high! Ha, maybe my springform pan was larger than 10 inches? My crust didn't come up that high. Happy Mother's Day!

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  18. looks successful! I'm baking this one tomorrow- can't wait to try it

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  19. Wow, your tourteau is so tall! I know many of us have a 9 in springform. Do you have an 8 inch springform? Looks great!

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  20. Wow Cher, your cake came out so puffy and I love the color, I'm trying this again next week to bring to a party. I don't think my oven was hot enough;-(
    I think you nailed this recipe and you're my inspiration!

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  21. Your results are fab and your picturs captured it all beautifully ! As usual Nana carried the day and brought me the crust ready made (how pathetic am I....) and we tried to get it to fit well into the pan. First fit of anxiety. I was also worried about the whipped egg whites but Mr. Kitchenaid dealt with that one. This was an adventure indeed and another winner. Have to say that I really enjoyed reading your linked post about your adventures and history with Philly - how cool !!!

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  22. Lovely post, your torteau de chevre looks fantastic. Tricia and I had fun
    making this recipe together, and not too much guilt when dividing
    the results. I hope you enjoy your visit to New York City, we
    enjoy our little adventures wherever we find them. Try to get over to
    Chelsea Market it's a fun place to visit.

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  23. Your tourteau looks amazing. I can't believe the height on it!

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  24. Beautiful picture! Your cake is perfect.

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  25. Your tourteau is perfect! Everything about it is beautiful and looks so delicious. Your photos are great and I enjoyed reading your post.

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  26. @ Ms. Hobby - I do have an 8" spingform (it actually measures slightly under). It has become quite the friend of mine...

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  27. Love how your tourteau puffed up, Cher! :)

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  28. Wow - your tourteau turned out so high! Inspired me to measure my springform pan... looks like it is 10 inches wide, not 8 - no wonder I didn't have enough dough to get the super high, beautiful sides like yours. Now I know what to aim for :)

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  29. Your tourteau is beautiful! I've added a smaller springform pan to my wish list!

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  30. What a glorious torteau Cher - you are definitely friends with goats cheese.

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  31. BEE-U-TIFUL!! You've inspired me to give it a try.

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  32. So tall, fluffy and delicious! I nearly didn't get this one done at all but so glad I did. Near miss of a fantastic dessert I will make again and again.

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  33. The slice at the end looks just perfect! I don't know anything about this cake but I am intrigued now.

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  34. Beautiful! We liked this one too. :)

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  35. Wow, yours looks great!! I'm so jealous!
    Mine didn't rise as much, I think mine deflated a bit, or I overwhipped the whites... :(
    I just caught up on this one today! It tastes pretty amazing though!
    http://acookingmizer.wordpress.com/2011/11/17/tourteau-de-chevre/

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